Degradation and Nutritional Quality Changes of Oil During Frying

The changes in regular canola oil as affected by frying temperature were studied. French fries were fried intermittently in canola oil that was heated for 7 h daily over seven consecutive days. Thermo-oxidative alterations of the oil heated at 185 +/- A 5 or 215 +/- A 5 A degrees C were measured by total polar components (TPC), anisidine value (AV), color components formation, and changes in fatty acid composition and tocopherols. Results showed that TPC, AV, color and trans fatty acid content increased significantly (P < 0.05) as a function of frying temperature and time. The oil polyunsaturated fatty acids (PUFA) decreased in direct proportion to frying temperature and time. After 7 days of frying, the amount of PUFA was reduced by half and the trans isomers contribution increased 2.5 times during frying at 215 A degrees C. Of the parameters assessed, total polar component and color had the highest correlation, with correlation coefficients of 0.9650 and 0.9302 for frying at 215 and 185 A degrees C, respectively. TPC formation correlated inversely with the reduction of tocopherols.